Jamaican Style Black Bean And Coconut Cornbread Bake Food

JAMAICAN COCONUT CORNBREAD

Jamaican Coconut Cornbread image

Cornmeal adds texture and flavor to this bread, as well as being as high in antioxidants as spinach. Using coconut milk makes this bread tender and luscious without adding oil. Vegans can substitute a couple tablespoons of coconut milk for the egg.

Provided by kelly in TO

Categories Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup unsweetened dried shredded coconut
1 cup coarse cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup firmly packed brown sugar
1 1/2 cups coconut milk
1 large egg

Steps:

Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.

Nutrition Facts : Calories 318.8, Fat 18.1, SaturatedFat 15.1, Cholesterol 26.4, Sodium 330.7, Carbohydrate 36.9, Fiber 5.9, Sugar 11, Protein 6.3

JAMAICAN-STYLE BLACK BEAN AND COCONUT CORNBREAD BAKE

Jamaican-style Black Bean and Coconut Cornbread Bake image

Feel free to add more jerk seasoning to the black beans if you prefer your dishes spicier, or try the recipe with 1 Tbs. chili powder instead. For rich, smoky flavor, choose fire-roasted diced tomatoes with green chiles.

Provided by Joan Hunt

Categories Other Main Dishes

Number Of Ingredients 12

Ingredients

2 Tbsp olive oil, plus more for greasing pan
2 15oz can(s) black beans,rinsed and drained
1 14oz can(s) diced tomatoes with mild green chiles, juices included
1 1/2 c frozen yellow corn, thawed
1/2 tsp jerk seasoning, or more to taste
1/2 tsp salt, divided
1/8 tsp ground black pepper
1/2 c all-purpose flour
1/2 c yellow cornmeal
1 Tbsp sugar
1 1/4 tsp baking powder
2/3 c light coconut milk

Steps:

1. Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.
2. Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish.
3. Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 Tbs. oil, and stir until just combined-do not overmix. Spread batter over bean mixture with spatula. Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving

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